Take
porke sodyn; pyke hit clene fom the bonys, grynd
hit small. boyle figgys in the brothe of the
flesche, or yn wyn or in ale; hew it, & grynd
it with eyron. Pare tendyr chese; grynd hit
togedyr that the most perte stond by the flesche,
and the lest by the chese. Take pynes &
reysons; fry hem in a quantite of fresh grece
& do hit in that othir with hole clowys,
macys, & poudyr of pepyr & canell, a
grete dele, & poudyr of gynger & sygure
claryfyd or hony claryfyd, safon & salt. Toyl
hit wel togedyr tyl thy grece be hote. Then make
brode cofinys with low brerdys, as thyn as thu
may make hem. Thu may chese of clovys or mynsed
datys, whethir thu wilte medyl hem with the stuff
or els strew hem above. & ley on the ledys;
close hem, & thu may put theryn lyght werke
& make endorying them with mylke of almondys,
& saffron, & endore hem, or thu bake hem.

My version

20 lbs pork shoulder or loin

4 lbs Figs

1 40 oz can Chicken Broth

12 Eggs

5 lbs Fontina cheese

1 lb Pine nuts

1 lb raisins

2 tsp Ground Cloves

2 tsp Ground Mace

1 tbs Pepper

2 tbs Cinnamon

2 tsp GInger

2 cups Sugar

1 tsp Saffron, crushed to
1/8 tsp

2 tbs salt

14 prebaked pieshells

14 unbaked prepared
topcrusts

oil for frying

Boil
the pork until done. Grind the pork, removing
from the bones, if needed, and put in a large
mixing bowl. Put the broth in a pot, and boil the
figs in it. (If you used a "bone in"
cut of pork, you can reserve and use the broth
form the boiling, rather than the chicken broth.)
When they have benn in a rolling boil for about
twenty minutes or so, grind the figs, and put
them into the bowl, along with the eggs, shred
the cheese, and add that too.
Fry the pine nuts til they are just brown. and
remove them to the bowl, do not over cook, they
will continue to cook for a couple of minutes
after they are removed from the heat, so a light
brown in the pan will result in a nice golden
brown in the pie. Return the pan to the stove,
and in the same oil, fry the raisins till they
are all plumped. add them to the mixture. Add the
spices. Mix it well together. Fill the pies, and
strew the chopped dates on top and close the
pies. Vent the top crusts, stick some whole
cloves in the top crusts for decoration, Brush it
with an egg wash and bake them. When they are
nice and brown, serve them up.

Notes

Since this
is used as a pie filling in an enclosed pie, and
there are plenty of wet ingredients, you can use
cooked ground meat for this, but the texture is
better if the meat is ground after boiling, as
above.
I took the short cut, because I was out of time,
otherwise, but it worked out OK, I think. This
recipe is more forgiving than the Hattes, or the
Douse Desire in the the third course, because the
meat does not need to hold together before
cooking.